Recipes and Cooking Tips

edit: My bad everyone, posted a new one over here

https://lemmy.ca/post/6945029

I mostly used this recipe but I cooked the beef, which was cut from a huge hunk of top loin I found at Costco, in my sous vide (137 F for 3 hours from frozen. Salt and peppered and frozen before cooking) beforehand.

I bumped up the garlic to a whole bulb because garlic. Added mushrooms and subbed onion powder for onions (I don't like onions). Also added MSG because I put MSG in pretty much everything. Then instead of the 1hr 45m cook, I just added the beef in and simmered for about 20 min. I also scaled the whole recipe to have more gravy as well as I like mine to be a little soupy.

I noticed that David Chang likes to add a bit of agave nectar to his fried rice. I never thought about adding something sweet to this, so I started adding a small amount of brown sugar (maybe 1/4 to 1/2 tsp) to my fried rice, and it really seems to make it tastier. It doesn't read as "sweet" - it just gives it a tiny bit of an additional flavor boost. Since then I've also tried playing around with adding a tiny amount of sugar to other things, and it's usually pretty good.

cross-posted from: https://lemmy.world/post/6538069

Not really much of a recipe, just salmon and a glaze made from miso paste, soy sauce, a little maple syrup. Marinated in the glaze overnight and put in the airfryer to cook and glazed near the end.

Stir fry is just green beans, mushrooms, and baby corn I forget what I used for the sauce. Sorry, it was a bit ago.

So the mods of a few of the cooking/food communities have come together to try to help eachother and our communities grow. You may have noticed we have started linking other communities on the side bar. And we are discussing other forms of cross-promotion. If you have any suggestions please feel free to comment them below.

For now, we are encouraging our users to subscribe and cross post when they can to related communities. We want our communities and Lemmy as a whole to grow and we need users and content. More content = more users that may become interested to subscribe. We are also asking our users to take part and post. There's a very high percentage of lurkers and that's perfectly fine, but we need people to post and share. That's the only way we will be able to keep this train rolling. So please post and cross-post when you can and help us grow our communities. Thank you!

cross-posted from: https://lemmy.world/post/6528948

This is one of my all time favorite soups, probably because I like things with a lot of stuff on/in them. It says the rice cakes are optional, but I feel like they're a must. Additionally, I'd highly recommend adding ramen noodles in addition to the glass noodles and rice cakes.

I've made this with both coconut juice and Coco Rico, and I think I actually prefer the latter. You do you, though. This is great with spicy chopped chilis added if you like things spicy.

Macaroni and Beef (AKA Beefy Cheesy Mac). This recipe is especially good when the weather begins to get colder.

Always love giving this little tip many people haven't yet realized but this goes for french toast or any other time you want a spice well mixed into a batter. Add the annoying spice and whip it into the egg before incorporating anything else.

cross-posted from: https://lemmy.world/post/6477914

Random, but I wanted to recommend these storage containers for sliced bread. They are super nice and they keep bread for a long time.

My favorite type of kimchi. I also use this recipe to make watermelon rind kimchi - just save the rind from a watermelon, remove the skin, cut into chunks, and prepare using the same recipe.

I typically buy stir fry mixes and then throw them on a hot pan and try cook the water out but this leaves them dry and burnt.

Hello c/recipes community!

We have decided, in an effort to help the community grow, to open up to more topics. This means in addition to recipes, we are allowing tips for cooking. This can include best practices, utensil and appliance recommendations, tricks of the trade, and whatever else will help others with cooking inspiring meals. We are hoping by opening up the topic, we can get more users posting their favorite recipes and tips. So please, continue sharing your favorite recipes and whatever you do that helps you create excellent meals.

Also if you have any suggestions on other things we can do to help this community grow, please feel free to reach out to myself or TheGiantKorean or comment in this thread. We thank you for taking part in this community. We are food lovers and we love discussing one of our greatest joys with you all.

Edit: Job's, not Jobe's.

I bought this on a whim at H-Mart this weekend, and it's really good. It's a grain in the grass family, similar to rice or millet. To me it tastes like a lightly textured hominy. Also very healthy - higher in protein than most other grains, high in fiber, and low GI.

Measure out 1 cup, soak it overnight, then cook in 2 cups of water in your rice cooker or on your stove top (covered) until tender and drain.

https://www.foodnetwork.com/recipes/jamie-oliver/salted-preserved-lemons-recipe-1955868

I just slice the lemon into 4 wedges (I don't bother trying to keep it together) which I find packs into a jar more easily. Then I add enough salt to completely cover/surround the lemons, especially on top. This recipe is great with meyer lemons.

Ingredients:

• 2 large slices of sourdough bread
• 1 cup shredded cheese
• • I used provolone, gruyere, and sharp cheddar
• 1/2 cup napa cabbage kimchi
• 4 slices thick-cut bacon cut into 8 strips
• • Streaky/belly bacon is preferred over back/Canadian

Directions:

• Add the bacon strips to a cold pan before bringing the pan up to medium heat
• Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time)
• Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them
• Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes)
• Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese.
• Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich
• Press the sandwich with a weight or a spatula and cook until the cheese has completely melted
• Remove from pan, cut in half diagonally, plate, and enjoy!

I like saving citrus that I've juiced in a ziplock bag in my freezer for this. I mix together lemon, lime, and orange and use all of them together. This syrup is amazing in a cocktail, but also makes for a great lemonade/citrusade.